Situated on the borders of France and Germany, a variety of colourful Germanic elements are seen in the folklore, language, traditions and cuisine of this region. Once thought to be of Chinese origin, cabbage is the basis of the national dish of Alsace. Chourcroute or Saurekraut is prepared. In spite of being one of the smallest regions, most of the wines drunk in France today come from here. We sample two wines considered to be the most outstanding, Reisling and Gewurztraminer.

Set in Paris and Provincial France against a scenic background, this series of shows features the preparation of a wide selection of traditional dishes and desserts prepared in their own kitchens personally by many of France's top three star Michelin Chefs: Pierre Troisgros, Paul Boucouse, George Blanc, Marc Menau, Andre Le Letty, Jean-Michel Lorain and other outstanding regional chefs.